Cookbook:Tea Eggs

| Cuisines | East Asian cuisines | Cuisine of Taiwan

Ingredients

 * 6 chicken eggs
 * 4 cups water
 * 3 tbsp Jasmine green tea leaves
 * ¼ tbsp dark soy sauce
 * ½ tsp minced ginger
 * ½ tsp minced garlic

Procedure

 * 1) Bring water and spices to a boil.
 * 2) Add eggs, and boil for 3 minutes.
 * 3) Remove eggs from the liquid and roll them gently on a hard surface to crack the shell all over.
 * 4) Return the eggs to the pot of liquid, reduce to a simmer, and simmer for 1 hour.
 * 5) Reduce to low heat and allow eggs to sit in brine until served.